Shredded Potato Cake

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2 tablespoons vegetable oil, divided
4 medium potatoes, shredded
¼ cup shredded Cheddar cheese
¼ cup chopped green onion
¼ cup chopped red bell pepper
Salt and pepper, optional
Soy sour cream and additional chopped green onion, optional

Heat 1 tablespoon vegetable oil in 10-inch nonstick skillet over medium high heat.  Add half of the potatoes to the hot skillet. Cover with shredded cheese, green onion and red bell pepper. Add remaining potatoes; press potatoes down with spatula; cover with lid and cook for 15 to 20 minutes or until potatoes are crisp and golden brown. Uncover skillet and cover with a baking sheet and turn skillet upside down.  Add remaining vegetable oil to skillet and slide potato cake back into hot skillet and cook about 10 minutes or until crisp and golden brown. Slide potato cake onto serving plate.  Cut into 6 wedges. Serve with soy sour cream and additional chopped green onion if desired.

Nutritional Information per serving: one serving (162 g)

Calories 174; Total Fat 6g (2 g sat fat); Cholesterol 5 mg; Sodium 38 mg; Total Carbs 26 g; Protein 4 g; Fiber 2 g